Ingredients and method to make the Usal
1 and 1/2 cups Mung bean (whole moong/green gram/pachai payaru) soaked overnight and sprouted
1 medium onion chopped finely (pyaaz/vengayam)
2 tomatoes chopped finely (tamatar/ thakkali)
1 tsp cumin seeds (jeera/jeeragam)
1/2 tsp grated ginger (adrak/inji)
1/2 tsp coriander powder (dhania powder)
1/2 tsp chili powder (lal mirch/molagai podi) (or to taste)
1/4 tsp turmeric powder (haldi/manjal podi)
salt to taste (namak/uppu)
1 Tbsp oil
1/2 tsp goda masala (optional, see notes)
3 to 4 tbsp finely chopped cilantro (coriander leaves/hara dhania/kothamalli) for garnish
After soaking the moong for 8 to 10 hours, remove from water and tie in a fine muslin cloth or place in a sprout maker for another 8 to 10 hours (or longer) to allow it to sprout.
Cook the sprouted beans either in pressure cooker or on the stove top until soft yet not mushy. ( I usually use the pressure cooker and it takes me about 2 whistles in mine to get it perfectly soft)
In a heavy bottomed pan, heat oil, add cumin seeds, when it sizzles add onions and saute until onions are translucent.
Add ginger and stir a few times.Add the tomatoes and stir until tomatoes are cooked and soft.
Add turmeric, coriander powder, chili powder and stir once or twice.
Add cooked beans, salt to taste, water as required to achieve required consistency and goda masala if using and simmer for a few minutes until the flavors mingle.
Garnish with cilantro, remove from heat and serve hot with phulkas/ chapathis (Indian flat bread) or pav (rustic Indian bread)
Suggested variation: Use 1/2 tsp mustards seeds (sarson/rai/kadagu) and 1/2 tsp cumin seeds (jeera) instead of just cumin seeds.
Notes:
The goda masala is entirely optional, sometimes when I do not want the taste of the masala I just leave it out and make the usal with the other spices.
1 and 1/2 cups Mung bean (whole moong/green gram/pachai payaru) soaked overnight and sprouted
1 medium onion chopped finely (pyaaz/vengayam)
2 tomatoes chopped finely (tamatar/ thakkali)
1 tsp cumin seeds (jeera/jeeragam)
1/2 tsp grated ginger (adrak/inji)
1/2 tsp coriander powder (dhania powder)
1/2 tsp chili powder (lal mirch/molagai podi) (or to taste)
1/4 tsp turmeric powder (haldi/manjal podi)
salt to taste (namak/uppu)
1 Tbsp oil
1/2 tsp goda masala (optional, see notes)
3 to 4 tbsp finely chopped cilantro (coriander leaves/hara dhania/kothamalli) for garnish
After soaking the moong for 8 to 10 hours, remove from water and tie in a fine muslin cloth or place in a sprout maker for another 8 to 10 hours (or longer) to allow it to sprout.
Cook the sprouted beans either in pressure cooker or on the stove top until soft yet not mushy. ( I usually use the pressure cooker and it takes me about 2 whistles in mine to get it perfectly soft)
In a heavy bottomed pan, heat oil, add cumin seeds, when it sizzles add onions and saute until onions are translucent.
Add ginger and stir a few times.Add the tomatoes and stir until tomatoes are cooked and soft.
Add turmeric, coriander powder, chili powder and stir once or twice.
Add cooked beans, salt to taste, water as required to achieve required consistency and goda masala if using and simmer for a few minutes until the flavors mingle.
Garnish with cilantro, remove from heat and serve hot with phulkas/ chapathis (Indian flat bread) or pav (rustic Indian bread)
Suggested variation: Use 1/2 tsp mustards seeds (sarson/rai/kadagu) and 1/2 tsp cumin seeds (jeera) instead of just cumin seeds.
Notes:
The goda masala is entirely optional, sometimes when I do not want the taste of the masala I just leave it out and make the usal with the other spices.
